Prosciutto, egg and capsicum muffins

Having a few key go-to meals and snacks is the key to managing your SIBO diet successfully. These mufﬁ ns make a great meal while also being handy snacks to take with you. You’ll never get caught out with nothing to eat with these in the fridge.

Method

Grease a large mufﬁ n tin with ghee, coconut oil or lard (see Page 127 for lard recipe). Wrap one slice of prosciutto around the edge of each mufﬁ n hole. Spoon in the egg ﬁ lling so that each mufﬁ n hole has equal amounts of ﬁ lling.

Bake in the oven for 20 minutes or until cooked through.

Remove from the oven and cool slightly before serving.

These can be eaten immediately or stored in the refrigerator for a snack.

Ingredients

12 free range eggs

12 slices prosciutto, free from sugar and nitrates

1 red capsicum, diced

4 spring onions, green part only, sliced 1 tbs smoked paprika

Salt and pepper

Ghee, coconut oil or lard for greasing

Method

Grease a large mufﬁ n tin with ghee, coconut oil or lard (see Page 127 for lard recipe). Wrap one slice of prosciutto around the edge of each mufﬁ n hole. Spoon in the egg ﬁ lling so that each mufﬁ n hole has equal amounts of ﬁ lling.

Bake in the oven for 20 minutes or until cooked through.

Remove from the oven and cool slightly before serving.

These can be eaten immediately or stored in the refrigerator for a snack.

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